Ginger Sea Bass and Cauliflower Rice

After pigging out at an all you can eat pizza night I decided to make something gluten free for a change. This dinner is light but still filling, however if you do need a bit more just throw some extra veg in. This recipe has been taken from Madeline Shaw’s book and costs £3.60 a portion. If you are looking for something a bit cheaper you can use cod instead of the sea bass.

2 Fillet Sea bass

1 Tbsp Ginger (grated)

1 Tbsp Soy sauce

1 Tsp Turmeric

½ Cauliflower

3 Spring onions

2 Pak Choi

10 Cherry tomatoes

2 Limes

Olive oil

Get the sea bass marinating as soon as possible. Grate the ginger and the onto a plate and add the soy sauce. Coat the fish in the marinade and leave to in the fridge.

Preheat the oven to 200 degrees. Put the cauliflower into a food processor and blitz until it becomes rice-like. Heat a frying pan with a little olive oil. Fry the spring onions for a minute before adding the cauliflower and turmeric. Keep on the heat until the cauliflower starts to brown.

Prep a baking tray with a sheet of baking paper and some string. Spread the cauliflower on the bottom then top with the pak choi, tomatoes and the sea bass. Squeeze the lime over the top then wrap up the parcel and secure with the string. This needs about 15 minutes in the oven depending on how thick the fish is.

Once it’s out of the oven unwrap the parcel and simply slide the contents onto a plate. If you’re organised it should only take about half an hour to make. A perfect, healthy, weekday meal!